About the Recipe
1 cup butter, room temperature
3/4 cup sugar
1/2 tsp salt
1 tsp vanilla extract
2 cups all purpose flour
approx 1 cup Cilantro cajeta
Preheat oven to 180C. Line an 20cm square baking pan with parchment or foil.
In a large bowl, cream together butter and sugar. Beat in salt and vanilla extract, then gradually incorporate the flour until the mixture is crumbly and resembles wet sand, but no streaks of dry ingredients remain.
Pour two thirds of the crumb mixture into prepared pan and press into an even layer.
Bake for 20 minutes, or until base has a hint of gold at the outer edges.
Spoon (or pour) cajeta over the top of the warm shortbread base, trying to cover as much of the base as possible. As the caramel warms, use a small offset spatula to fill any gaps and push it towards the outer edge of the pan.
Sprinkle crumb topping over caramel filling.
Bake for an additional 22-25 minutes, until the filling is bubbling and the bars are a light golden brown.